Method and apparatus for producing and dispensing an earated and/or blended food product

ABSTRACT

A method of dispensing a food product composed of a plurality of ingredients which are mixed to form the food product, includes the steps of providing a rotary surface having a rotary axis and a periphery, mixing together first and second fluid ingredients to form a liquid product mix, depositing the liquid product mix onto the surface while rotating the surface so that the liquid product mix spreads out on the surface in a layer, cooling the surface to a temperature low enough to at least partially freeze said layer to form a frozen product body, removing the product body from the surface as product body scrapings, and collecting and compacting the scrapings to form the food product. Apparatus for carrying out the method is also disclosed.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of Ser. No. 10/726,815, filed Dec.03, 2003, now Pat. No. ______, which is a division of Ser. No.10/160,674, filed Jul. 31, 2002, now U.S. Pat. No. 6,698,228, whichclaims the benefit of Provisional Application No. 60/336,252, filed onNov. 02, 2001.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to a method and apparatus for producing anddispensing aerated and/or blended food products. While the invention maybe used to produce a variety of products, it has particular applicationto the production and dispensing of frozen confections such as ice creamand frozen yogurt. Consequently, we will describe the invention in thatcontext. It should be understood, however, that various aspects of theinvention to be described also have application to the making anddispensing of various other food products.

2. Description of the Prior Art

Aerated frozen food products generally require the mixing of selectedliquid ingredients with a prescribed volume of air and freezing of theresultant mixture and dispensing of the finished product. Thedesirability of the finished product is often related directly to themanner and to the degree in which the air is metered and blended withthe liquid ingredients of the mixture, referred to as overrun, and themanner in which the blended mix is frozen and then dispensed. The priorart is replete with examples of apparatus for dispensing ice cream andother semi-frozen dairy products such as soft ice cream and frozenyogurt.

Conventionally, such machines are usually dedicated to dispensing one ortwo flavors of product and, in some cases, a combination of the two. Forexample, in an ice cream shop, there may be one machine with twoseparate freezing chambers for making and dispensing chocolate andvanilla ice cream, a second two-chamber machine for making anddispensing strawberry and banana ice cream, a third machine dedicated tomaking and dispensing coffee and frozen pudding flavors, and so on. Thereason for this is that each chamber typically contains a volume of icecream greater than is required for a single serving. In order todispense a different flavor ice cream, that chamber must be emptied andcleaned before the new flavor can be made in that chamber and appear atthe outlet of the dispenser. Additionally, the vat of preflavored mixfrom which the frozen product is made must also be very clean. Whilehigh volume ice cream shops and confectionery stores may have sales tojustify the presence of several dispensing machines dispensing manydifferent products and flavors, smaller sales outlets can usually onlyafford one or two such machines and are thus restricted in the number offlavors that they can offer to customers.

Further, because the product is typically formed in a quantity that isgreater than that to be dispensed at any one serving, the excess productremains in the chamber after formation and until additional servingsdraw it down. The excess is thus subjected to further freezing whichpromotes crystallization. Because of the relatively large quantity ofthe premixed flavors, and the continuous freezing of several quarts ofthe product, the freshness and palatability of the product may beadversely affected in outlets with relatively slow sales of the product.

Another disadvantage of the prior dispensers is that they have manyinterior surfaces and moving parts that are difficult and time consumingto clean and maintain at the end of each day or at intervals prescribedby local Health Department regulations. Each dispenser must be purged ofany remaining product, and it's chamber walls, pumps and other internalparts cleaned thoroughly to prevent growth of bacteria that couldcontaminate the product being delivered by the dispenser. Not only isthe cleaning operation expensive in terms of down time, it is alsocostly in terms of product waste and is an unpleasant and difficult jobto get employees to do properly.

U.S. Pat. No. 5,433,967 discloses a method and apparatus for producingand dispensing an aerated product which includes a mixing chamber havinga first inlet for receiving a liquid, a second inlet for receiving agas, and an outlet leading to a continuous tube which has a relativelysmall cross section. The tube has one end positioned to receive thefluid effluent from the mixing chamber outlet and its other end isspaced from that outlet so that the effluent is subjected to confinedturbulent mixing in the tube until the fluid product is discharged fromthe other end of the tube. If that product is to be cooled, the tubeleads to a cooling zone or surface which cools and at least partiallyfreezes the liquid product issuing from that tube. The apparatusdisclosed there is especially suitable for making and dispensing frozenyogurt and ice cream and allows for the service of individualized freshproduct portions in a variety of flavors.

U.S. Pat. No. 5,727,713 discloses a dispenser product supply unit whichincludes a pressurizable container for containing a product liquid orbase and having an opening leading into one end of a conduit. Formedintegrally in the conduit is a mixing chamber at which a gas may beadded to the liquid, followed by an elongated tube for causing turbulentflow of the mixed fluids. Side branches from the conduit may also bepresent for introducing one or more flavors into the fluid flowingthrough the conduit. The opposite or outlet end of the conduit may becoupled to a distribution manifold that can distribute the aeratedliquid issuing from the turbulence tube onto a freezing surface as arelatively thin layer. The container, conduit and side branchesconstitute a one-piece disposable structure which is especially suitablefor producing and dispensing flavored dairy products from an associateddispensing apparatus in an efficient and sanitary manner.

While the apparatus described in the above patents, the contents ofwhich are hereby incorporated herein by reference, have existedseparately in the prior art, until now no way has been found to combinethem into a single machine capable of efficiently and economicallymaking and dispensing different frozen food confections in a widevariety of flavors and in different formats, e.g. as a cup or cone.

SUMMARY OF THE INVENTION

Accordingly it is an object of the present invention to provide improvedapparatus for making, mixing and/or dispensing various food products ondemand.

Another object of the invention is to provide apparatus for producingand dispensing various food products which does not require themaintenance of a large supply of pre-flavored mixes and/or a largesupply of finished product within the apparatus.

Still another object in the invention is to provide such apparatus whichfacilitates changing substantially immediately from one product type toanother to satisfy the demands of individual customers.

A further object of the invention is to provide apparatus for producingand dispensing individualized portions of freshly aerated flavoredfrozen products on demand and in different formats, e.g. as a cup orcone.

Yet another object of the invention is to provide apparatus forproducing and dispensing aerated frozen products which is easy to cleanand to maintain in a sanitary condition.

Another object is to provide apparatus for selectively mixing orblending many different flavors while aerating a base product such as aneutral ice cream, fat-free ice cream, soy, sorbet or yogurt base.

An additional object is to provide a frozen product-dispensing machinewhich has a minimal product carryover from one serving to the next, e.g.which prevents a serving of vanilla ice cream from being contaminated byresidue from a prior serving of chocolate ice cream.

A further object of the invention is provide apparatus for this generaltype which occupies a relatively small amount of floor space while beingable to dispense food products having a wide variety of bases, flavorsand mix-ins.

Still another object of the invention is to provide apparatus of thistype which maintains the product supply under sanitary conditions untilit is dispensed.

A further object of the invention is to provide apparatus foreffectively and efficiently carrying out the dispensing methodsdisclosed in the above patents.

Yet another object of the invention is to provide a method of producingand dispensing various food products which produces one or more of theabove advantages.

Other objects will, in part, be obvious and will, in part, appearhereinafter. The invention accordingly comprises the several steps andthe relation of one or more of such steps with each of the others, andthe features of construction, combination of elements and arrangementsof parts which will be exemplified in the following detaileddescription, and the scope of the invention will be indicated in theclaims.

Briefly, our product dispensing apparatus is preferably a self-containedunit housed in a cabinet having a door containing a product selectioncontrol panel and a portal providing access to a product dispensingstation including a vertically moveable tray which can support a productcontainer such as a cup or cone placed on the tray. The apparatusincludes a rotary horizontal freezing surface and motive means forrotating that surface about an axis. The freezing surface constitutesthe evaporator component of a closed-loop refrigeration system situatedin the cabinet. When the refrigeration system is in operation, itmaintains the surface of the freezing surface at a selected temperaturewhich is low enough to freeze or partially freeze a liquid product mixsuch as sorbet, yogurt or ice cream mix deposited on that surface.

Spaced above the freezing surface is a turret section including a turrethaving a plurality of pumpable containers filled with different liquidflavors and supported on a rotary manifold. The manifold defines aplurality of mixing chambers, one for each container, and a separateturbulence tube leading from each mixing chamber to a separate outletport in a depositing head over the freezing surface. Each container isconnected to one of the mixing chambers of the manifold and motive meansare provided for rotating the turret independently of the freezingsurface, about an axis located above the freezing surface.

Disposed adjacent to the turret are product base delivery meansincluding one or more vertically moveable nozzles or fittings each ofwhich receives compressed air and a different one of a plurality ofliquid product bases pumped thereto from bulk supplies stored in thecabinet. Each of the aforesaid nozzles, when operative, may deliver tothe turret a liquid product base along with air (or not). By rotatingthe turret to position a selected mixing chamber of the manifoldopposite a selected one of the delivery means nozzles, and lowering thenozzles to establish connections to that chamber while activatingappropriate pumps, the selected product base with or without airdelivered by a nozzle is brought together with the selected flavorpumped from a flavor container. The two fluids are then intimately mixedtogether in the manifold and conducted to the manifold's depositing headso that a fixed volume or portion of the selected flavored and aerated(or not) product mix is deposited on the freezing surface.

The apparatus also comprises a stationary product delivery sectiondisposed between the turret section and the freezing surface. Thedelivery section has product mix leveling means in the form of aradially oriented self-cleaning roller having a conical surface spacedabove the freezing surface. When the freezing surface is rotated, theliquid product mix deposited thereon by the turret section is spread outand leveled to the height of the gap between the roller and the freezingsurface. Resultantly, the surface freezes or partially freezes theleveled product mix to form a thin, flat layer of frozen, flavored,aerated (or not) product. The delivery section also includes a radialscraper angularly spaced behind the roller which scrapes the layer offrozen product from the rotating freezing surface and gathers it into aradially extending ridge row of frozen scrapings which row is alignedwith a vertically oriented forming cylinder located at the periphery ofthe delivery section just beyond the edge of the freezing surface.

The delivery section also has a radially moveable scraping blade whichoperates in conjunction with the radial scraper to push the ridge row offrozen product through a side window of the forming cylinder to gatherand compress the frozen product within that cylinder. As will be seen,when the scraping blade is fully extended, it actually closes the windowin the cylinder allowing a piston moveable along the cylinder to furthercompact the product into a scoop shape and push the scoop of frozenproduct out the bottom of the cylinder into a container, e.g. a cup orcone, which has been placed on the tray at the product dispensingstation and raised to position the container at a selected elevationunder the forming cylinder. After the container is filled, the tray islowered so that the container may be removed from the tray through theportal in the cabinet door.

As will be described in more detail later, provision is made forcleaning the freezing surface, leveling roller, forming cylinder andpiston between servings to minimize product carryover from one servingto the next. Also as will become apparent, the apparatus is designed sothat all critical components of the apparatus are readily accessible forcleaning and routine maintenance. Thus, the present apparatus is able toefficiently and effectively dispense, on demand, a variety of foodproducts for a prolonged period of time and requires only a minimumamount of maintenance.

It should also be understood that various aspects of the invention maybe used to mix, blend and dispense various other hot or cold foodproducts such as hot chocolate, instant soups, juices and even candy,cookies, omelets, crepes and the like.

BRIEF DESCRIPTION OF THE DRAWINGS

For a fuller understanding of the nature and objects of the invention,reference should be made to the following detailed description taken inconnection with the accompanying drawings, in which:

FIG. 1 is a perspective view of dispensing apparatus incorporating theinvention with the front door of the apparatus shown partially open;

FIG. 2 is a similar view of the FIG. 1 apparatus on a slightly largerscale with the front door removed and with the apparatus' turret sectionand delivery section shown in their closed positions;

FIG. 3 is a similar view of the apparatus with its turret section shownin the open position and the delivery gate cover removed;

FIG. 4 is a similar view of the apparatus showing both the turretsection and delivery sections (sans cover) in their open positions;

FIG. 5 is a right front perspective view of the FIG. 1 apparatus devoidof the cabinet and other parts;

FIG. 6A is a fragmentary perspective view on a larger scale showing partof the turret section of the FIG. 1 apparatus in greater detail;

FIG. 6B is a sectional view on a larger scale showing in detail a flavorbottle pump in the FIG. 6A turret section;

FIG. 6C is a fragmentary perspective view showing the underside of theturret section;

FIG. 6D is a sectional view on a larger scale taken along line 6D-6D ofFIG. 6A.;

FIG. 7 is an enlarged perspective view showing the leveling roller inthe delivery section of the FIG. 1 apparatus;

FIG. 8A is a perspective view from below illustrating thecompaction/forming assembly in the delivery section of the FIG. 1apparatus;

FIG. 8B is a similar view from above of a portion of that assembly;

FIG. 8C is a sectional view on a larger scale taken along line 8C-8C ofFIG. 8A;

FIG. 8D is a fragmentary perspective view showing another portion of thedelivery section in greater detail;

FIG. 8E is a fragmentary sectional view, on a larger scale, showing apart of the FIG. 8A assembly in greater detail;

FIG. 9 is a diagrammatic view of another part of the delivery section;

FIG. 10 is a sectional view on a larger scale taken along line 10-10 ofFIG. 4;

FIG. 11 is a block diagram of the refrigeration loop in the FIG. 1apparatus;

FIG. 12A is a sectional view on a larger scale of the rotarycoupling/seal assembly for the rotary freezing surface in the FIG. 1apparatus, and

FIG. 12B is a similar view on a much smaller scale of another suchassembly embodiment.

DESCRIPTION OF THE PREFERRED EMBODIMENT

Referring to FIGS. 1 and 2 of the drawings, our dispensing apparatus isa stand-alone unit housed in a cabinet 10 having a top wall 10 a,opposite sidewalls 10 b and 10 c as well as rear and bottom walls (notshown). The front of the cabinet is open for the most part except for alow front wall 12 containing louvers to provide inlet air to the primaryrefrigeration unit. The front opening into the cabinet may be closed bya hinged door 14 which may be swung between an open position wherein thedoor allows access to the interior of the cabinet and a closed positionwherein the door covers the opening into the cabinet. Suitable means 15a, 15 b are provided for latching or locking the door in it's closedposition.

As shown in FIG. 1, a relatively large opening or portal 16 is providedin door 14 so that when the door is closed, the portal 16 providesaccess to a dispensing station 17 within the cabinet at which a customermay pick up a food product dispensed by the apparatus. Preferably, theportal is provided with a swing-out door 16 a so that the portal isnormally closed blocking access to station 17. A customer may select theparticular product to be dispensed by depressing the appropriate keys ofa control panel 18 mounted in door 14 after viewing product availabilityon an electronic display 19 above panel 18. In the event the apparatusis being used as an automatic vending machine, the control panel 18 mayinclude the usual mechanisms for accepting coins, debit cards andcurrency and possibly delivering change in return. For advertisingpurposes, an illuminated display 20 may be built into the front of door14 as shown in FIG. 1.

Referring now to FIGS. 2 and 5, the cabinet 10 includes a horizontalshelf 22 supported by the cabinet walls more or less midway along theheight of the front opening into the cabinet. A pan 22 a may sit onshelf 22 as shown in FIG. 2 to catch fluid droppings. Shelf 22 includesan upstanding rotary coupling 24 covered by a boot 25 and whichrotatably supports a horizontal freezing surface 26. As shown in FIG. 5,freezing surface 26 has a depending shaft 28 which extends down into therotary coupling 24, the input shaft of the coupling carrying a pulley 32which is coupled by a belt, and perhaps an idler mechanism 34, to theshaft of an electric motor 36 mounted to the underside of shelf 22.Under the control of a controller 38 in cabinet 10, motor 36 may beactivated to rotate freezing surface 26 at a controlled speed in thedirection of the arrow A shown in FIG. 2. As we shall see, controller 36is programmed to control all aspects of the apparatus including controlof the speed and temperature of surface 26, the timing of variousoperations to be described, the operation of interlocks, base productand flavor selections, etc.

Referring to FIG. 5, freezing surface 26 contains an internal spiral orsinuous fluid conduit or path 42 whose opposite ends are connected viarotary coupling 24 to fluid lines (not shown) leading to and from arefrigeration system shown generally at 44 and which operates under thecontrol of controller 38. Suitable couplings with rotary fluid sealswill be described later in connection with FIGS. 12A and 12B.

Referring to FIGS. 5 and 11, refrigeration system 44 comprises a primarycompressor 44 a, and a primary condenser and fan unit 44 b. When thedispensing apparatus is in operation and the freezing surface 26 isrotating, the refrigeration system 44, under the control of controller38, circulates refrigerant through the freezing surface so as to coolthe upper surface 26 a thereof to a selected low temperature, e.g. −5 to+17° F.

Preferably, freezing surface 26 is a direct expansion freezing surface,i.e. it functions as the evaporator component in the closed refrigerantloop of the refrigeration system 44, and the refrigeration controlcircuit in controller 38 has two modes of operation, to wit: STANDBY andDUMP. The STANDBY mode is operative during inactive periods of theapparatus to maintain the upper surface 26 a of freezing surface 26 at aspecified temperature T₁, e.g. 0° F. The DUMP mode is operative duringperiods of active product production. Since product production isintermittent, the refrigerator control circuit can switch frequentlybetween the two modes.

The STANDBY mode uses a standard expansion valve 40 in the refrigerationloop of system 44 whose valve orifice is sized to control thetemperature of freezing surface 26 to maintain the upper surface 26 a atthe temperature T₁. Due to the limits of the expansion valve, thiscontrol mode cannot provide the heat removal required to freeze theproduct mix on surface 26 a. Therefore, the DUMP mode is utilized toprovide a high rate of heat removal from the upper surface 26 a. TheDUMP mode of operation utilizes a second, or so-called dump valve 41,that is connected in parallel with the standard expansion valve in theloop of refrigerator system 44. This mode provides a high heat removalrate from upper surface 26 a by flooding the refrigerant conduit 42 insurface 26 with liquid refrigerant. As the refrigerant changes state toa gas in surface 26 (i.e. the evaporator component of the refrigerationloop), it cools the portion of the surface 26 adjacent conduit 42 to atemperature T₂, that is appreciably lower than T₁. This creates a largetemperature differential with the upper surface 26 a causing thetemperature of that surface to drop rapidly.

In order to prevent the surface 26 a from dropping below temperature T₁,the depositing of product mix on surface 26 a by turret section 52 isinitiated and the refrigerant modes are switched simultaneously, orwithin a short period of time. This sets up a large temperaturedifferential between the lower portion of surface 26 and the product mixbeing applied to the upper surface 26 a thereof creating a high heattransfer rate. When the turret section stops applying product to surface26 and the proper product temperature has been achieved, therefrigeration control system 44 changes the operating mode from DUMPback to STANDBY until the dispensing process is ready to be initiatedagain.

For this application, the orifice of the dump valve is sizedintentionally to prevent the liquid refrigerant from changing state torefrigerant gas. The intended effect of this is to allow liquidrefrigerant to flow into the evaporator, i.e. surface 26. Heat added tothe evaporator, i.e. surface 26, by the depositing of the relativelywarm product mix on that surface will cause the liquid refrigerant insurface 26 to change state to a gas.

The dump valve can be any type of metering or throttling device. In someapplications, it may be desirable to use a manually set bypass valve,such as a needle valve or a capillary tube, which is operative in theDUMP mode to cause the aforesaid refrigerant gasification in surface 26.

Referring to FIGS. 3 to 5, preferably an electric blower 45 is mountedinside cabinet 10 in the corner between the cabinet walls 10 a and 10 c.In the illustrated apparatus, the blower sucks in relatively warm air atthe top of the cabinet and delivers it via a duct 46 to a secondarycooling unit or system 47 at the bottom of cabinet 10. Unit 47, underthe control of controller 38, expels cold air which cools the cabinet 10interior and especially the space under shelf 22 containing the suppliesof the product base to be described later. If a more uniform temperaturewithin the cabinet is desired for a particular application, the air flowpath through duct 46 may be reversed so that cold air is discharged atthe top of the cabinet. Thus, the apparatus contains two distinct andseparately controlled cooling systems 44 and 47, the former of whichcools freezing surface 26 and the latter of which cools the interiorcabinet 10.

As best seen in FIGS. 2 and 5, the apparatus includes a turret sectionshown generally at 52 which provides a plurality of different flavors.Positioned next to the turret section 52 is a product base deliverymeans indicated generally at 54 which, upon command, can deliver aselected one of a plurality of product bases, aerated or not, to theturret section where it is mixed with a selected flavor from turretsection 52. The turret section thoroughly mixes and aerates (or not) theflavored product base and deposits same on the upper surface 26 a offreezing surface 26. Disposed between turret section 52 and the freezingsurface 26 is a product delivery section shown generally at 56. Thedelivery section 56 includes means for spreading the flavored mix on thesurface 26 a so that it forms a layer of selected area and thicknesswhich becomes frozen or partially frozen. Delivery section 56 alsoincludes means for scraping the frozen or partially frozen product fromfreezing surface 26, compacting the product into a “scoop” anddelivering that scoop to the dispensing station 17 from where it may beremoved by the consumer through the portal 16 in cabinet door 14 (FIG.1).

It is apparent that the rotation of freezing surface 26 with respect tothe fixed delivery section 56 provide the necessary relative motion tofacilitate the distribution and collection of the food product on thatsurface. Obviously the same effort could be accomplished with astationary freezing surface 26 and a rotary delivery section 56. In eachcase, the speed of rotation affects the dwell time of the products onthe surface 26. That, in turn, affects the speed and degree of freezingand therefore the texture and mouth feel of the resulting product.

The Turret Section 52

Referring to FIGS. 2 and 3, the turret section 52 is specificallydesigned to minimize parts and to maintain sanitary pathways for thefluids being deposited on the freezing surface 26. It is illustrated asa swing-out unit, but could just as well be implemented as a pull-outdrawer. In any event, the illustrated section includes a horizontal gate58 which is connected by a hinge 62 to the cabinet's sidewall 10 b. Gate58 may be swung between a closed, operative position within cabinet 10illustrated in FIG. 2 and an open position shown in FIG. 3 wherein theturret gate is swung out to provide access to the components of theturret section for resupply and maintenance purposes. A handle 64 ispresent at the free end of gate 58 to facilitate swinging the gatebetween those two positions, and a latch 66 and keeper 66 a are providedto latch the gate in its closed position shown in FIG. 2.

Suspended from gate 58 is a turret shown generally at 67 comprising ashaft 68 whose upper end is rotatably supported within gate 58 and whichextends down to a lower end 68 a which, when the turret section 52 is inits closed position, is situated in a clearance notch 69 (FIG. 3) formedin the delivery section 56. Shaft 68 is rotated by a servomotor 70 (FIG.6C) mounted in gate 58 under the control of controller 38. A portion ofthat motor extending below the gate may be enclosed by a cover 71.Mounted and rotatably fixed to shaft 68 is a circular plate 75 (FIG. 4)which supports a multiplicity, herein twelve, of wedge-shaped bottles orcontainers 74 held in position by spacers 76 projecting up from thatplate. Thus, the flavor positions are directly related to the homeposition of the shaft 68 as detected by a home sensor (not shown).

Removably mounted to the lower end of shaft 68 under plate 75 is acircular manifold 72 having a relatively thick side wall which extendsup around that plate. A pin (not shown) projecting up from the uppersurface of the manifold engages in a hole on plate 75 to rotatably fixthe manifold to the plate and thus to shaft 68. The manifold is held inplace against the plate by a nut 77 threaded onto the lower end of theshaft.

As seen from FIGS. 6A and 6B, each bottle 74 has a radially outwardlyfacing pumping section 78 including a radially moveable piston 82. Whena piston 82 is depressed or moved inward toward shaft 68, the liquid inthe corresponding bottle 74 is pumped out through an outlet conduit 84which extends down into a top opening 86 in the side wall 72 a ofmanifold 72. To eliminate the need for cleaning pump parts, the pumpingsection 78 may be permanently attached to bottle 74 which may itself bedisposable.

As shown in FIG. 6B, the pumping section 78 is installed in an opening88 in the front wall 74 a of bottle 74 adjacent to the bottom thereof.For reasons to be described later, the mouth of that opening issurrounded by a radial flange 89. The pumping section includes agenerally cylindrical housing 92 which slidably receives the piston 82.The piston is movable between an outer position shown in FIG. 6B and aninner position closer to the closed inner end 92 a of the housing. Thepiston is biased to its outer position by a coil spring 94 compressedbetween the piston 82 and the housing end 92 a.

Pumping section 78 also includes an antechamber 96 in fluidcommunication with the interior of the housing 92 at the closed end 92 athereof. Antechamber 96 opens into the interior of the correspondingbottle 74 and is fitted with a check valve 98 so that when piston 82 ismoved to its extended or outer position shown in FIG. 6B, liquid inbottle 74 is drawn into antechamber 96 and into housing 92. Also influid communication with antechamber 96 is a fluid passage 102 which isconnected by way of a check value 104 to the outlet conduit 84. When thepiston 82 is moved to its inner or retracted position, the liquid inantechamber 96 and the housing 92 interior is expelled through passage102 and check value 104 to the outlet conduit 84, section 78 alsoincluding provision for venting the bottle.

In order to maintain optimum product quality, each bottle 74 ispreferably used only once; i.e. it is a disposable item. It may befilled initially through an opening 105 (FIG. 6C) near or at the top ofthe bottle which opening is then sealed to prevent reuse of the bottle.

As best seen in FIGS. 6A and 6C, the outer end of each outlet conduit 84is turned down and makes a sliding seal with the side wall 86 a of theopening 86 into which it extends. Each opening 86 leads to a separatemixing chamber 108 having an outlet 109 which connects to a separateturbulence tube or passage 110 leading to a separate outlet port 112 ina depositing head 114 at the underside of manifold 72. In other words,outlet conduit 84 from each bottle 74 connects to a different mixingchamber 108 whose outlet is connected by a different turbulence tube 110to a different port 112 in head 114. The provision of a separate fluidpath to head 114 for each flavor minimizes carryover from one productserving to the next. Ports 112 form a circular array in the depositinghead 114 that is located above the freezing table 26 when turret section52 is in its closed position shown in FIG. 2. The structure and functionof the turbulence tubes 110 are described in detail in the aforesaidpatents incorporated by reference.

For reasons that will become apparent, each mixing chamber 108 has twoadditional inlet branches extending to top openings 116 a and 116 b inmanifold wall 72 a on opposite sides of the corresponding opening 86therein. In other words, in the illustrated apparatus with twelve flavorbottles 74, manifold 72 defines twelve mixing chambers 108 connected totwelve long, sinuous turbulence tubes 110 leading to twelve outlet ports112 in head 114. Typically, the tubes or passages 110 are in the orderof 2 to 4 feet long, a preferred length being about 3 feet. Preferably,the manifold is molded (using the lost wax process) or otherwise formedas a generally cylindrical block containing the aforesaid mixingchambers 108 and conduits 110.

Manifold 72 is preferably removable from shaft 68 as noted above inorder to facilitate its cleaning. For this, a special cup-likeattachment connected to a supply of water and detergent at a sink may beengaged to the depositing head 114 in order to backflush all of themanifold passages 110.

The Product Base Delivery Means 54

Referring now to FIGS. 3, 6A and 6D, delivery means 54 operates inconcert with manifold 72 to make and break connections of the tubingsupplying the product bases to the manifold so as to deliver productbases to the manifold via a minimum number of tubing joints or splits.The delivery means 54 included a block 126 mounted to the side wall 10 cof cabinet 10. Formed in block 126 is a pair of laterally spaced-apartvertical passages 128 for slidably receiving a pair of guide rods 132.The upper ends of rods 132 are secured to a block 134 anchored bysuitable fasteners to the bottom of a circular disk 136 having a topflange 136 a.

Delivery means 54 also includes a relatively large bracket or shuttle138 having a horizontal arm 138 a and a vertical arm 138 b. Arm 138 a isprovided with a large opening 142 for receiving disk 136 with someclearance but whose edge underlies disk flange 136 a. The bracket arm138 a is fastened to an overlying plate 146. Plate 146 and bracket arm138 a form a pocket 147 for disk 136 which, for reasons that will becomeapparent, permits some movement of plate 146 relative to disk 136 butonly in a horizontal plane. In other words, there is a small gap betweenthe edge disk flange 136 a and the side wall of pocket 147. To centerthe plate 146 relative to disk 136, a set of eight springs 154 isprovided, the springs being stretched between four posts 156 extendingdown from bracket arm 138 a at locations that define the four corners ofa square and four outboard posts located midway along each side of thatsquare. As shown in FIG. 6D, the springs 154 underlie the opening 142 inthe bracket arm 138 a and engage the sides of disk 136. Thus, thesprings tend to maintain plate 146 centered on disk 136, but allow somehorizontal movement of the plate.

Referring to FIGS. 6A and 6D, a vertical, double-acting pneumaticactuator 158 is mounted to block 126 between openings 128 therein.Actuator 158 has a shaft 158 awhich connects to block 134. Actuator 158is normally charged with air through one inlet so that its shaft 158 ais extended so as to maintain bracket or shuttle 138 in a raisedposition relative to turret section 52 as shown in FIG. 6A. When air isdelivered to the other actuator inlet and the one inlet is vented underthe control of controller 38 (FIG. 5), the bracket or shuttle 138 ismoved downward relative to the turret section as will be described indetail later.

The vertical bracket arm 138 b has two tabs 138 c which are bent towardturret section 52 such that the tabs overlie the side wall 72 a ofmanifold 72. The tabs 138 c support a pair of mirror-image nozzleassemblies each shown generally at 164. Each nozzle assembly includes anupper section 164 a mounted to a tab 138 c and a lower section 164 bwhich is releasably secured to the upper section by clips 166. As weshall see, section 164 b is part of a disposable product base supplyunit.

The upper nozzle section 164 a includes a fitting 168 which has a neck168 a extending up through a hole 172 in the associated tab 138 c and issecured to that tab. Each fitting neck 168 a is connected via a hose 169to a supply of compressed air as will be described presently. Fitting168 has an internal passage 170 which is upwardly-inwardly tapered. Alsothe fitting has an external shoulder 171.

The lower nozzle section 164 b includes a fitting 172 having a taperedtubular upper end or nose 174 adapted to plug into passage 170 offitting 168 to establish a fluid-tight face seal therewith. Of course,other comparable seals are possible including an O-ring, gland seal,etc. Clips 166 extend up from fitting 172 and are arranged to engage theshoulder 171 to releasably couple together the two fittings 168, 172.The lower nozzle section also has a vertical leg 182, and a side branch184 which opens into leg 182. Side branch 184 is connected to tubing 185leading to a source of liquid product base which is part of thedisposable product base supply unit mentioned above.

Referring to FIGS. 6A and 6B, for reasons to be described, deliverymeans 54 also include an actuator 186 mounted to bracket arm 138 bbetween that bracket arm and block 126. The actuator 186 has a shaft 186a which extends through the bracket arm and is terminated by a plunger188 (FIGS. 3 and 6B) which faces turret section 52 between the twonozzle assemblies 164.

As shown in FIGS. 5 and 6A, the two air hoses 169 are connected tooutlets from a compressed air tank 194 which is pressurized by an aircompressor 196. When outlet valves (not shown) in the lines from thetank 194 are opened under the control of controller 138, air at aselected pressure is delivered to nozzle assemblies 164.

Each nozzle assembly 164 also receives a liquid product base. Moreparticularly as shown in FIGS. 2 and 5, cabinet 10 has a rack 197 whichsupports a plurality, herein two, of trays 204. Each tray contains asealed flexible bag 206 containing a liquid product base. Each bag ispart of a disposable base product supply unit mentioned above, whichunit may be similar to the one described in the above-mentioned U.S.Pat. No. 5,727,713. For example, the bag 206 in one tray 204 may containa yogurt base while the bag in the other tray may be filled with an icecream base or simply water or a water mix to make a slush. Each bag isconnected to one of the tubes 185 leading to a nozzle section 164 b(FIG. 6A). Each tube 185 extends out of the associated tray 204 and ispassed through a roller pump 210 on its way to one of the nozzleassemblies 164. When each roller pump 210 is activated under the controlof controller 38, that pump and its associated tube 185 function as aperistaltic pump to pump liquid product base from the corresponding bag206 to the corresponding nozzle assembly 164. Preferably, each pump 210is driven by a DC servo with feedback control so that the pump pumps ata selected rate for a selected period to assure precise portion controlover the dispensed product base.

When compressed air and the product base are provided simultaneously toeach nozzle assembly 164, the two fluids mix within the nozzle assemblyand that fluid mixture is discharged through the nozzle discharge end182 a of that assembly. If the product to be dispensed is not aerated,e.g. a slush, compressed air is not delivered to the operative nozzleassembly during the dispensing cycle. As we shall see presently, theproduct base is combined in chamber 108 within the manifold 72 with aselected flavor from one of the bottles 74 in the turret 67. Preferably,each nozzle assembly 164 incorporates one or more check valves (notshown) to isolate the lines leading from the base supply and the airsupply. Most preferably, a check valve is located in the fitting 172 ofeach lower nozzle assembly section 164 b.

Referring to FIG. 6A, the relative position of turret 67 and productbase delivery means 54 is such that when the turret 67 is rotated toposition one of bottles 74 directly opposite delivery means 54 asdescribed above, the nozzle assemblies 164 of the delivery means aredisposed directly above the pair of passages 116 a and 116 b in themanifold side wall 72 a that bracket the opening 86 in that wall whichreceives the outlet tube 84 from that opposing bottle. Also, theactuator plunger 188 (FIGS. 3 and 6B) of the delivery means 54 islocated directly above the pump piston 82 of that same bottle 74. Thus,when the delivery means actuator 158 is actuated by controller 38 (FIG.5) to shift bracket or shuttle 138 to its aforesaid lower position, thetapered discharge ends 182 a of nozzle assemblies 164 are plugged intothe underlying openings 116 a and 116 b in the manifold wall 72 a makingseals with the side walls of those openings. As noted previously, theshuttle 138 is movable in the vertical direction and maintains thenozzle assembly 164 in a vertical orientation. But to accommodatemisalignment of the nozzle assembly 164 and turret, the shuttle 158 iscompliant in the horizontal plane. Thus, the nozzle ends 182 a shift asnecessary to establish good seals with the walls of openings 116 a, 116b. Of course, other comparable flexure arrangements may be contemplatedto provide the necessary relative movement between the nozzles withmanifold to establish good seals between the two.

At this point, the actuator plunger 188 is now positioned directlyopposite the piston 82 of that bottle's pumping section 78 as shown inphantom in FIG. 6B. Thus, if controller 38 should activate the baseproduct mix pump 210 serving one of the nozzle assemblies 164 whileinitiating the delivery of compressed air to that same nozzle assembly,the nozzle assembly will deliver a selected volume of air and productbase to the operative mixing chamber 108 in manifold 72. If thecontroller should also activate actuator 186, the actuator plunger 188will extend against the piston 82 of the operative bottle 74 causing aselected amount of flavor to be pumped via outlet tube 84 to the samemixing chamber 108. To assure that a precise portion of flavor isdispensed with each actuation of the plunger 188, a pair of grippers 214with in-turned ends 214 a may project from the front of the bracket orshuttle leg 138 b as shown in FIG. 6B. When the shuttle 138 is in itsraised position shown in FIG. 6A, the grippers extend out over thebottle flange 89. But when the shuttle is in its lower position shown inFIG. 6B, the gripper ends 214 a engage behind the bottle flange at theopposite sides thereof thereby holding the bottle while the plunger 188presses against the pump piston 82 thus eliminating any compliancesinherent in the shuttle and turret system. The same effect may beobtained by engaging a depending pin on the shuttle in a hole in themanifold or vice versa.

All three fluids will come together in the chamber 108 and will bethoroughly mixed and aerated (if selected) in the turbulence tube 110extending from that chamber to the depositing head 114 so that by thetime the fluid mixture reaches the corresponding outlet port 112 in thathead 114 and is deposited on the freezing surface 26, the flavor will bedistributed uniformly throughout the mix and the mix may have a selectedamount of aeration or overrun.

Often only one nozzle assembly 164 is active at any given time, However,in some cases, it may be desirable to also deliver air to the “inactive”assembly which plugs into the manifold opening 116 a, 116 b adjacent tothe one receiving the selected product base so that the base fluid willnot cross over in mixing chamber 108 and come out that adjacent opening.Variations on the turret and nozzle assemblies may include various checkvalve implementations to organize and control flow through the flowpaths of both liquids and the air.

The Delivery Section 56

Referring to FIGS. 2 to 4, delivery section 56 is also designed as aswing-out unit for easy cleaning and maintenance, although it could justas well be a pull-out drawer. In another device embodiment, the turretsection 52 and delivery section 54 may be formed as a single unit thatis separable from freezing surface 26. In any event, the illustratedsection 56 preferably comprises a pan-like shelf 220 which has a sidewall 220 a and is connected by a hinge 222 to the interior surface ofthe cabinet sidewall 10 c so that the shelf can be swung between aclosed, operative position shown in FIGS. 2 and 3 wherein the shelf isinterposed between the freezing surface 26 and the manifold 72, and anopen position shown in FIG. 4 wherein the shelf is swung out to provideaccess to the components of the delivery section for cleaning andmaintenance. The shelf 220 may be maintained in its closed position by asuitable latch 224 shown in FIGS. 2, 4 and 8B. The shelf 220 has acircular cutout 226 formed in its forward edge that defines the notch 69which provides clearance for the shaft lower end 68 a of the turret 67when both the turret and the delivery sections are in their closedpositions shown in FIG. 2.

Suspended from the underside of shelf 220 is a roller assembly showngenerally at 227 in FIGS. 2 and 5. As best seen in FIG. 7, assembly 227comprises a conical leveling roller 228 rotatably supported at itsopposite ends by a bracket 232. Bracket 232 is actually composed of twoseparate sections 232 a and 232 b which are releasably connectedtogether by a thumbscrew 234. By removing the thumbscrew, the twosections can be spread apart allowing the roller 228 to be separatedfrom bracket 232 in the event it becomes necessary to clean or replacethe roller.

A slotted post 236 extends up from bracket 232 and is slidably receivedin a vertical promontory 238 formed in a plate 242 that is normallymounted to the underside of shelf 220. Promontory 238 is also slotted toprovide clearance for one end of a lever arm 244 so that that end of thelever arm can be pivotably connected to the upper end of post 236. Leverarm 244 is itself pivotally connected at 246 to promontory 238 so thatwhen the opposite end of the lever arm is moved up and down, the bracket232 and roller 228 are moved up and down relative to plate 242. Notethat the engagement of lever arm 244 in the slotted promontory 238 fixesthe angular position of post 236 so that roller 228 is orientatedradially with respect to the rotary axis of table 26. To produce therocking motion of the lever arm, an actuator 248 is mounted to plate 242with the shaft 248 a of the actuator being pivotally connected to theend of lever arm 244 remote from post 236. The pivot 246 for lever arm244 is created from a combination of parts that allows for verticaladjustment of the pivot point to compensate for parts tolerances and topermit adjustment of the actuator stroke. Alternatively, a fixed throwsolenoid could act directly on post 236.

The roller 228 is comprised of a rigid internal core covered by anelastomeric sheath. At each end of the sheath is a circular ridge 250.When plate 242 is mounted to the underside of shelf 220 as shown in FIG.2, the roller surface 228 a is spaced a selected small distance abovethe freezing surface, e.g. 0.020 inch, by ridges 250, which set the gapfor the thickness of product on freezing surface 26. That thicknessaffects the freezing rate of the liquid mix deposited on surface 26which has an impact on freezing characteristics, ice crystal formation,etc., which, in turn, can affect the texture and mouth feel of the finalproduct. On the other hand, when actuator 248 is actuated under thecontrol of the controller 38 (FIG. 5), a compressive force istransferred to roller 228 through lever arm 244. This force compressesthe elastomeric ridges 250 allowing the conical roller surface 228 a tocontact the freezing surface 26 so that product residue on the rolleroffsets to surface 26. As will be seen later, this is done periodicallyto clean the surface of the roller to minimize carryover from oneserving to the next.

As we shall see also, when the depositing head 114 of turret section 52deposits liquid product mix on freezing surface 26, preferably at alocation at about one-half the radius thereof, as that surface rotates,roller 228 spreads out that deposit on upper surface 26 a to the leveldetermined by the height of ridges 250, i.e. 0.020 in. Thereupon, theleveled product mix becomes frozen or partially frozen due to the lowtemperature of the freezing surface 26.

In a preferred embodiment of the invention, the depositing head 114 ofmanifold 72 may be provided with an attachment 252 which may be securedto head 114 by nut 77. The attachment, shown in FIG. 6C, includes acup-like base 253 supporting a plurality of depending flexible tubes254. The upper ends of the tubes are arranged to connect to the outletports 112 in head 114 while the lower ends, which are closed, extenddown next to roller 228. The tubes 254 have side openings 254 a directedtoward roller 228. Resultantly, when liquid mix flows out of ports 112,it is directed by tubes 254 against the conical surface 228 a of roller228. This avoids splatter that could occur if the liquid is depositeddirectly onto (i.e., normal to) surface 26 a. Such splatter could makeit more difficult to maintain the desired minimum level of carryover andease of cleaning.

In some applications, other means may be employed besides a roller tolevel and control the thickness of the liquid deposit on surface 26. Forexample, a radially oriented leveling blade may be used which isnormally maintained at a selected elevation (gap) above surface andwhich may be periodically brought into contact with that surfacemomentary in order to clean the blade edge.

Referring to FIGS. 2 and 8A, the delivery section 56 also includes acompaction assembly shown generally at 256 mounted to shelf 220 so that,when section 56 is in its closed position shown in FIG. 2, assembly 256is oriented radially with respect to the rotary axis of freezing surface26. As best seen in FIGS. 8A to 8C, assembly 256 includes a cornerbracket 258 at the outer end of the assembly which has a vertical leg258 a that is normally secured to the side wall 220 a of shelf 220 as inFIG. 2. At the inner end of the assembly is a support plate 262 which isnormally mounted to the underside of shelf 220. Also, normally securedto the underside of that shelf between bracket 258 and plate 262 is abracket 264 having a generally L-shaped cross-section. That bracketpivotally supports a scraper assembly shown generally at 265.

As best seen in FIG. 8C, assembly 265 comprises an inverted U-shapedchannel 266. An eye 266 a projecting up from the top wall of the channelreceives a horizontal pin 267 extending to bracket 264 and is retainedby a thumb screw 268 extending through a hole in that bracket and intothe threaded end of that pin. That pin/eye connection prevents verticaland horizontal movement of the channel but allows limited pivotal motionthereof so that the scrapper assembly will contact the freezing surface26 all along its length as will be described presently despite possibleheight variations in that rotating surface.

Snugly received in channel 266 is an inverted U-shaped liner 269 havinga front wall or blade 269 a, a rear wall 269 b and a top wall 269 c. Thelower edge margin 271 of the rear wall 269 b is crimped around theadjacent edge of channel 266 to secure the liner to the channel. Theliner front wall or blade 269 a extends below the rear edge margin 271and its lower edge is beveled to form a sharp scraping edge 272.

Just above edge 272, the liner front wall is thickened to form aforwardly extending shelf 273. Further as shown in FIG. 8C, the channel266 is internally notched at 274 just above shelf 273 to provide a spacefor receiving an elastomeric strip 275 which extends the length ofchannel 266. A gap G is provided between liner top wall 269 c and thetop wall of channel 266 so that the liner front wall 269 a and itsscraping edge 272 can move vertically relative to the channel with theresilient strip 275 providing compliance. Thus the strip 275 functionsas a spring to urge edge 272 toward freezing surface 26. A series ofsmall tabs or feet 269′ project to the same plane as the scraping edge272 of the channel 266 front wall. These feet ride along freezingsurface 26 just behind scraping edge 272 to add stability to the scraperassembly 265.

Referring to FIGS. 8A and 8B, for reasons that will become apparent, theliner 269 defines a radial alley or path 270 for pushing means in theform of a scraper blade 276. The blade 276 is curved about a verticalaxis and its side edges resiliently but slidably engage the liner sidewalls 269 a, 269 b. Blade 276 is secured to one end of a rigid beam 278having a toothed rack 282 is formed in the side of beam 278 facing linerfront wall 269 a. Also, a depending shaft 284 is rotatably mounted inthe support plate 262 directly opposite rack 282. The shaft 284 isslidably received in a notch 285 adjacent to the inner end of channel266. An enlargement 284 a of shaft 284 seats on the top of channel 266and the shaft carries a spur gear 286 whose teeth mesh with those of therack. Also on shaft 284 below gear 286 is a radial enlargement 284 bwhich rotatably engages under a lateral rib 278 a of beam 278 to helpsupport the beam. When the shaft 284 is rotated in one direction or theother, the scraper blade 276 is moved back and forth in a horizontaldirection along path 270 in liner 269.

Shaft 284 is rotated by a reversible motor 292 mounted to the top ofplate 262, the motor shaft being connected via a speed reducer 293 tothe upper end of the shaft. Motor 292 is operated under the control ofcontroller 38 (FIG. 5) to move the scraper blade 276 from a retractedposition shown in FIG. 8A wherein the blade 276 is located at the innerend of liner 269 under plate 262 to an extended position wherein theblade is positioned at the outer end of the liner under bracket 258.

As best seen in FIGS. 2 and 5, when the compaction assembly 256 isproperly mounted to the shelf 220, the channel 266 extends radially outfrom the rotary axis of the freezing surface 26 such that the horizontalleg 258 b of bracket 258 extends out laterally beyond the shelf sidewall 220 a over the dispensing station 17. In this position of theassembly 256, the scraping edge 272 resiliently engages the uppersurface 26 a of the freezing surface 26 along a radius of that surfacewhich lags behind roller 228 by about 270°.

It will be obvious from the foregoing that after the liquid product mixhas been leveled by roller 228 and frozen on the rotating freezingsurface 26, the frozen product will encounter the scraping edge 272lagging 270° behind the roller. The scraping edge will scrape the frozenproduct from the surface 26 a and gather it into a ridge row of frozenproduct extending along path 270 in liner 269. If motor 292 is nowactivated, scraper blade 276 will be moved radially along path 270 toits extended position at the edge of shelf 220 thereby pushing thatridge row to the edge of shelf 220 and into a forming cylinder to bedescribed shortly.

As best seen in FIGS. 3 and 8D, the shelf 220 is connected to cabinetwall 10 c by a hinge 222. Shelf 220 is attached to hinge 222 by way of atorsion bar 295 which extends perpendicular to hinge 222 and has one endconnected to the hinge and the other end secured to shelf 220. Thetorsion bar 295 permits the shelf to rotate counterclockwise (FIG. 8D)relative to hinge 222 from a stable position that orients scraperassembly 265 at some small angle of about 1° above the horizontal. Thisallows shelf 220 to swing between its closed operative position shown inFIG. 2 to its open position shown in FIG. 4 without the scraper assembly265 rubbing against the freezing surface 26. A stop 287 on the hinge 222is engaged by a vertical plate 289 connected to shelf 220 to preventover travel of shelf 220 in the counter clockwise direction in FIG. 8D.

After shelf 220 has been swung to its closed position shown in FIG. 4,the latch 224, which is mounted to cabinet side wall 10 b, is moved toits latched position. More particularly, the latch includes a base 288normally secured to wall 10 b. The base supports an upstanding tubularhousing 296. Housing 296 slidably receives a vertical shaft 297 having aflange 297 a adjacent to its upper end. Compressed between the flange297 a and a shoulder 296 a of the housing is a coil spring 298 whichbiases the shaft 297 upwards in housing 296. A lever arm 299 isconnected by a pivot 300 to the top of housing 296. The lever arm isformed with a depending cam 299 a so that when the lever arm 299 ismoved downward, the cam engages the top of shaft 297 and the shaft isshifted downward. Mounted to the lower end of shaft 297 is a lost motionplunger 300 with an overhang 300 a which extends over the shelf. Whenshelf 220 is moved to its closed position, a cam 301 at the edge ofshelf engages under a cam follower 302 projecting out from base 295.Resultantly, when lever 299 is swung down, shaft 297 is moved downthereby pushing plunger 300 into a hole 303 in the top of shelf 220.Also, the shelf itself is pushed downward by the plunger against theupward bias provided by the torsion bar 295 until the scraper edge 272engages against freezing surface 26. The lost motion plunger 300provides compliance in the event that upper surface 26 a of freezingsurface is not flat. The fact that the scraper assembly 265 is mountedto shelf 220 by pin 267 enables that assembly to remain parallel withupper surface 26 a and produce a uniform loading of the freezing surface26.

Of course in lieu of the lever-actuated shaft 297, other comparablemeans may be used to lock the shelf in its closed positionautomatically, e.g. a pneumatic cylinder or solenoid actuator controlledby controller 38 (FIG. 5).

Referring now to FIGS. 2 8A 8B and 8E, the compaction assembly 256 alsoincludes a vertical forming cylinder 304 which is secured to theradially outer end of channel 266 by fasteners 305. A lower end ofcylinder 304 is open. In addition, the side wall of the cylinder facingthe outer end of the liner has a window 306 which is sized so that whenthe scraper blade 276 is moved to its extended position pushing theridge row of frozen product into the cylinder in the process, the bladeeventually closes window 306 thus essentially becoming part of theforming cylinder side wall.

Mounted to the bracket leg 258 b directly above cylinder 302 is avertical, double-acting pneumatic cylinder 307 containing a piston 308.Mounted to the lower end of the piston rod is a downwardly facinghemispherical ejection cup 309 whose diameter is slightly less than theinside diameter of forming cylinder 304 so that the cup can slide up anddown within the cylinder along with the piston 308. As best seen in FIG.8E, cup 309 has a concave lower surface 309 a whose mouth is spanned byan elastic diaphragm 310 which is specially shaped so that when cup 309pushes frozen product down in cylinder 304, diaphragm 310 is deformed byproduct into the cup as shown by dashed lines in that figure so that thethus compacted product assumes a dome or, scoop or other molded shapedepending upon the shape of surface 309 a. A suitable vent passage 311is provided in cup 308 to vent the space above the diaphragm 310. Whencup 309 reaches the end of its downward movement, the resilience ofdiaphragm 310 will cause the dials phragm to reassume its natural shapeshown in solid lines in FIG. 8C. In so relaxing, the diaphragm actuallypeels away from the ice cream thereby releasing the ice cream “scoop”from cup 309 allowing it to drop into a container placed under cup 309.

In an alternative arrangement, the diaphragm may have a normal shapeshown by the dashed lines in FIG. 8E and be forced downward or outwardby compressed air introduced through passage 311 to eject the productscoop.

In either event, the diaphragm 310 is preferably provided with areinforced edge margin 310 a which functions both as a sliding seal anda wiper to clean the interior surface of cylinder 304 as the cup 309moves up and down within the cylinder.

Air ports 311 a and 311 b are provided at the respective upper and lowerends of cylinder 307. The ports are connected by valved air hoses 312 aand 312 b, respectively, to the compressed air tank 194 shown in FIG. 5.When air is supplied to port 311 a and vented from port 311 b, thepiston 308 and cup 309 attached thereto move downward within cylinder304. On the other hand, when air is supplied to port 311 b and ventedthrough port 311 a, the piston and cup move upwardly within thecylinder.

Still referring to FIG. 8A, also mounted to the bracket leg 258 b onopposite sides of cylinder 307 may be a pair of rotary actuators 322 and324. Preferably, cylinder 307 as well as actuators 322, 324 are normallyhoused in a protective boot 325 as shown in FIG. 2. The shaft 322 a ofactuator 322 extends down through the bracket leg 258 b and its lowerend is releasably keyed to the upper end of a vertical shaft 326rotatably mounted to a bracket 328 extending from one side of cylinder304 and which is, in turn, secured by the fasteners 305 to the adjacentend of the channel 266. Shaft 326 extends down to a point just below thelower end of cylinder 304 and the lower end of that shaft is connectedto a discoid door 332 having essentially the same diameter as that ofcylinder 304. Door 332 can be swung by actuator 322 under the control ofcontroller 38 (FIG. 5) between an open position shown in FIG. 8B whereinthe door is located to one side of cylinder 304 and a closed positionwherein the door completely closes the bottom opening into the cylinderwhile the cylinder is being loaded with frozen product by scraper blade276 as described above. It should be understood, however, that in someapplications, the door 332 may not be necessary.

As best seen in FIGS. 8A, 8B and 9, the other rotary actuator 324operates in a similar manner to swing a cleaning cup 336 located at theopposite side of cylinder 304 from door 332 between an open positionshown in FIGS. 8A and 8B wherein the cup is swung to one side of thecylinder and a closed position wherein the cup is disposed directlyunder the lower end of the cylinder. As we shall see, cup 336 is used toperiodically clean the interior of cylinder 304 and the ejection cup 309therein. To this end, an inlet port 338 is provided in a wall ofcleaning cup 336 and that port is connected by tubing 342 to a cleanwater misting source shown generally at 344 mounted to the rear wall ofcabinet 10 behind the product base delivery means 54 as seen in FIG. 3.Cup 336 also includes an outlet port 342 connected by tubing 348 to avacuum waste container 358 mounted to the cabinet side wall 10 b behinddispensing station 17 as shown in FIG. 5.

Referring to FIG. 9, the misting source 344 comprises a relatively largebottle 345 containing a supply of water or other cleaning fluid.Cleaning fluid from the bottle is pumped from the bottle via a tube 349containing an automatic pinch valve 350 controlled by controller 38 andfed via tube 342 to inlet 338. Pumping air from tank 194 (FIG. 5) isdelivered to the bottle via tube 351. A manually set needle valve 352controls the air/fluid ratio delivered to tube 342 and cup 336.

At the appropriate time in the operating cycle of the apparatus,cleaning cup 336 may be moved into position under forming cylinder 304.The aforesaid pinch valve 350 is opened by controller 38 and mist isejected from a nozzle 336 a in the cup (FIG. 8B) and directed up intoforming cylinder 304 to clean any residue from the prior product servingfrom the interior surface of the cylinder, the diaphragm 310 and otherproduct contact points thereby minimizing carryover to the next serving.The pinch valve 350 then closes allowing just air to be blown via tube342 and nozzle 336 a into the forming cylinder 304 to dry the componentsin preparation for the next product serving. The waste fluid is thenconveyed from the cup 336 via the outlet tube 348 to the waste container358 shown in FIG. 5. Preferably, means (not shown) are provided fordrawing a vacuum in container 358 so that the waste fluid is actuallysucked from cup 336 to the waste container. Of course, cleaning of thecylinder may be done at other times in the dispensing cycle under thecontrol of controller 38 (FIG. 5).

Referring now to FIGS. 4 and 10, preferably provision is made fordepositing mix-ins such as jimmies, crushed nuts and the like on thebase product mix spread out on the freezing surface 26. Although suchdepositing means are not strictly part of the delivery section of theapparatus, they are closely related thereto and accordingly will beintroduced at this point. The depositing means comprise a plurality ofbins 362 removably mounted to the cabinet sidewall 10 b and the cabinetrear wall behind the closed turret section 52. The bins have open topsto facilitate filling the bins with different mix-ins. Preferably,covers 361 normally close the top openings into bins 362 to protect thebins contents. Each bin has a downwardly inclined or V-shaped bottomwall 362 a leading to a slot 363 which extends out over freezing surface26. Filling that slot is a roller 364 rotatably mounted at the bottom ofthe bin with a gear 365 projecting from the end of the bin. When the binis in place, gear 365 meshes with a similar gear (not shown) driven by amotor 366 mounted to wall 10 b. Each roller is formed with a pluralityof grooves 365 so that when the roller is rotated by motor 366 under thecontrol of controller 38, mix-in particles will be carried around by thegrooved roller and sprinkled onto the spread out and leveled product onthe freezing surface 26. Thus, while the selection of a particularmix-in is controlled by the consumer by depressing a particular buttonon control panel 18 (FIG. 1), the controller 38 controls the timing andamount of the mix-in deposit on surface 26.

The Product Dispensing Station 17

Referring now to FIGS. 1, 2 and 5, the components of dispensing station17 are supported by a shelf 370 located at the front of cabinet 10adjacent to the cabinet side wall 10 b. The dispensing station includesa plate 372 mounted to shelf 370 and which supports a vertical,double-acting pneumatic cylinder 374 which contains a piston 376 (FIG.5). Cylinder 374 has the usual inlet/outlet ports at its upper/lowerends and these ports are connected by three tubes 378 a, 378 b and 378 cto the compressed air tank 194 shown in FIG. 5, suitable valves beingprovided in the air lines to control the air flow to and from cylinder374. Attached to the upper end of piston 376 within station 17 is a liftplate 380 which moves up and down with the piston and removably mountedto the lift plate is a tray 381. The tray is adapted to support aproduct container C such as a cup or cone. If the latter, the tray isshaped to hold the cone vertically. Preferably three guide rods 382extend down from lift plate 380 through suitable openings in supportplate 372 around cylinder 374 to stabilize the tray during its up anddown movements. Also, a bellows or boot 384 may be connected betweensupport plate 372 and lift plate 380 to protectively enclose the slidingpiston.

Cylinder 374 operates under the control of controller 38 to move tray380 at least between a lower retracted position shown in FIGS. 1 and 5wherein tray 380 and its contents are readily accessible through thedispensing portal 16 in the closed cabinet door 14 and an upper extendedposition illustrated in FIG. 2 wherein the cup or cone supported on thetray is disposed directly under the open lower end of the formingcylinder 304 in position to receive the frozen compacted product pushedout of the cylinder by the ejection cup 309. In addition, the controller38 is preferably programmed to set the tray 380 at one or moreintermediate positions to allow for servings with more than one scoop offrozen product, e.g. a double decker cone.

Rotary Coupling 24

Referring now to FIGS. 5 and 12A, as described above, the freezingsurface 26 has a depending shaft 28 which is rotated by a driven pulley32. Surface 26 contains a fluid path 42 whose opposite ends areconnected by rotary coupling 24 to fluid lines leading to and fromrefrigeration system 44. Coupling 24 includes a cylindrical housing 402which is mounted to shelf 22 and which receives the shaft 28. As shownthere, both the shaft and the housing 402 are stepped to accommodate anupper bearing element 404 at the top of housing 402 and a larger lowerbearing element 406 at the bottom of the housing. The shaft 28 extendsbelow the lower bearing element 406 where it is connected to the pulley32.

As shown in FIG. 12A, shaft 28 has an axial passage 408 whose upper endcommunicates with a radial passage 410 which leads to an elbow fitting412 connected to one end of the fluid path 42 in freezing surface 26. Aside passage 414 is provided adjacent to the opposite end of passage 408which communicates with a radial passage 416 in housing 402 whose outerend is provided with a fitting 418 for conducting refrigerant to therefrigeration system 44. Rotary seals 422 a and 422 b are providedbetween shaft 28 and housing 402 above and below passages 414 and 416 toprovide fluid tight seals at those locations.

Refrigerant fluid from refrigeration system 44 is introduced intocoupling 24 by way of a fitting 424 in the side of housing 402. Fitting424 communicates with a radial passage 426 in the side of housing 402which leads through a radial hole 427 in the shaft 28 to an annularpassage 428 which surrounds passage 408. A rotary seal 430 is providedbetween passage 426 and bearing element 404 which, along with the seal422 a, confines the inflowing refrigerant to those fluid pathways.

The refrigerant flowing into the annular passage 428 leaves that passagevia a side hole 432 near the upper end of shaft 28. That hole 432 leadsto an elbow fitting 434 which is connected to the other end of the fluidpath 42 in the freezing surface 26.

The fluid flow through the coupling 24, shaft 28 and freezing surface 26is indicated by the arrows in FIG. 12A. Thus, the coupling 24 along withshaft 28 conduct refrigerant through the freezing surface 26 so thatthat surface can function as the evaporator component of therefrigeration system 44 as described above, while still allowing thatsurface to be rotated at the desired speed.

FIG. 12B illustrates another rotary seal embodiment shown generally at24′. In this embodiment, a stationary shaft 28′ supports a discoid table452 mounted to the upper end of the shaft. Table 452 has a raised lip orrim 452 a enabling table 452 to contain a viscous, thermally conductiveliquid 454 such as propylene glycol. Also supported on table 452 in thatliquid 454 is a multiplicity of ball bearings 456.

In this embodiment, the freezing surface 26′ is positioned on top oftable 452 so that the underside of the freezing surface rests on theball bearings 456. A circular recess 458 is provided in the underside ofsurface 26′ which provides clearance for the upper edge of the rim orlip 452 a that establishes the liquid 454 level, and surface 26′ isformed with a depending flange 26 b′ which encircles table 452. Toenable surface 26′ to rotate relative to table 452, a rotary seal 462 isprovided between rim 452 a and flange 26 b′. Also, a skirt 464 issecured to the lower edge of flange 26 b′ which skirt has a reduceddiameter neck 464 a which surrounds shaft 28′. Preferably a bearingelement 466 is provided between skirt 464 a and shaft 28′ to allow theskirt along with freezing surface 26′ to rotate to relative to table452. The lower end of the skirt neck 464 a is formed as a pulley 467which may be rotated by a conventional belt drive (not shown).

A pair of longitudinal passages 468 and 472 are provided in shaft 28′and table 452 for conducting refrigerant through a long spiral orsinuous passage 473 in plate 452. As the refrigerant from refrigerationsystem 44 is circulated through plate 452, heat is transferred byconduction and convection through the liquid 454 to maintain thefreezing surface 26′ at the desired low temperature, while at the sametime allowing that surface to be rotated by pulley 467.

Operation of the Apparatus

As mentioned above, all of the various fluid lines are provided withappropriate valves which operate under the control of controller 38 todeliver the various fluids at the correct times and in the correctamounts to achieve accurate product portion control. Likewise all of thevarious electrical components of the apparatus are activated by thecontroller in a selected sequence during each product dispensing cycleto dispense at the dispensing station 17 a controlled portion of theparticular flavored product selected by the operator at the apparatus'control panel 18. The apparatus is also provided with conventionalposition sensors and interlocks for safety reasons and to prevent itsvarious sub-systems from operating out of sequence and to signal when aparticular function is not performed. For example, the door 16 a todispensing station 17 is locked when the machine is in a dispensingcycle. Also, the machine will not commence a dispensing cycle unless acontainer C is on tray 380.

In the case of the motor-activated parts, i.e. scraper 276, door 332 andcleaning cup 336, special provisions are made for detecting when thoseparts are not performing their intended functions at the correct timesin the apparatus operating sequence. More particularly, the drivecircuit for each motor 292, 322 and 324, respectively, includes avoltage controller to set the motor speed so that the time it takes fora part such door 332 to move between stops at its open and closedpositions is known, e.g. 5 seconds. The current drawn by the associatedmotor, i.e. motor 322, is monitored by controller 38 to detect when acurrent spike occurs when the part reaches a stop thereby stopping themotor shaft. If the spike occurs at the known elapsed time, i.e. 5seconds, then the controller “knows” that the door 332 has fully closed(or opened). On the other hand, if the spike occurs at, say, 3 secondsor 7 seconds, the controller “knows” that the door is only particularlyclosed (or opened) and thereupon stops the dispensing cycle.

When the apparatus is in its initial state, the refrigeration system 44is operative so that the upper surface 26 a of freezing surface 26 hasthe desired low temperature, e.g. 0° F. Also, surface 26 is usuallyalready rotating although provision may be made for stopping rotation ata selected time after the previous dispensing cycle. Also initially, thetray 380 is in its lower position, the roller 228 is in its raisedposition, the cylinder door 332 (if present) is closed, cleaning cup 336is swung to the side and the scraper blade 276 is retracted to itsposition shown in FIG. 8A.

A customer or operator makes a product selection by placing theappropriate container C on tray 380 and depressing the required buttonsin control panel 18, perhaps after depositing money. More specifically,he/she may select among the available product bases, e.g., ice cream oryogurt, and among the available flavors, e.g., vanilla, chocolate, etc.Available also is a selection of mix-ins, e.g., jimmies, crushed nuts,etc.

The selections are stored in the memory of controller 38 which thencarries out the steps required to deliver the selected frozen product tothe dispensing station 17 as follows:

-   -   delivers compressed air to the lowest port 378 c of cylinder 274        and vents the upper port 378 a to raise tray 380 to its upper        position shown in FIG. 2 or by delivering air to port 378 b, to        a lower raised position if the customer has selected a serving        with more than one scoop;    -   activates the motor 70 to position the bottle 74 containing the        selected flavor opposite the product base delivery means 54;    -   activates actuator 158 to plug nozzles 164 into passages 116 a        and 116 b in the manifold 72;    -   opens the compressed air hose 169 and activates pump 210 of the        line to the nozzle assembly 164 that delivers a controlled        portion of the selected base product mix, while activating        actuator 186 to pump flavor from the operative bottle 74 so that        a controlled amount or portion of aerated flavored product mix        is deposited by the depositing head 114 onto the freezing        surface 26;    -   turns off the delivery of said fluids to the operative nozzle        assembly 164 and retracts the nozzle assemblies from manifold        72;    -   possibly activates the roller motor 366 of a selected one of the        mix-in bins 362 if a mix-in has been selected;    -   at this point, the liquid deposited on the rotating freezing        surface 26 is leveled automatically by roller 228 and becomes        frozen or partially frozen before it is scraped from the        freezing surface by scraper assembly 265 and collected into a        ridge row of frozen product that extends in a line along path or        alley 270 between the scraper blade 276 and the window 306 of        forming cylinder 304;    -   activates motor 292 to extend the scraper blade 276 which pushes        the row of frozen product through window 306 into forming        cylinder 304 so that the product compacts against the closed        door 332 (if present) thereby forming a solid cylindrical body        of frozen product within cylinder 304;    -   delivers compressed air to the lower port of cylinder 307 while        venting the upper port to retract ejection cup 309 slightly and        then activates actuator 322 to open the forming cylinder door        332 (if present);    -   activates actuator 248 to press roller 228 against the freezing        surface 26 with enough force to compress the roller's        elastomeric ridges 250 so that the roller's conical surface 228        a contacts the freezing surface; the roller is held in this        position for a time that allows enough rotations of the roller,        e.g. two, to cause offsetting of any product residue on the        roller to the freezing surface 26 thereby cleaning the roller,        with the offset product being scraped up by blades 269 a and 276        and included in the present serving, thereby minimizing product        carryover from one serving to the next; alternatively,        controller 38 may be programmed to clean the roller before the        next depositing step so that any roller residue offset to the        freezing surface is included in the next serving; of course, the        residue can also be scraped manually or automatically into a        waste container (not shown) under the edge of surface 26;    -   delivers compressed air to the upper port 310 a of pneumatic        cylinder 310 while venting the lower port to extend ejection cup        309 and perhaps also delivers compressed air to cup 309 to push        out its diaphragm 310, thereby releasing the compacted frozen        product portion out the bottom of cylinder 304 into container C;    -   delivers compressed air to the upper port 378 a of cylinder 374        while venting at least one of the lower ports to lower tray 380        thereby allowing removal of the product-filled container C from        tray 380 through the portal 16 in the cabinet door 14;    -   activates rotary actuator 324 to rotate cleaning cup 336 under        the forming cylinder 304;    -   opens valve 350 of the misting source 344 to deliver cleaning        mist via cleaning cup 336 to the interior of forming cylinder        304 and actuates the vacuum pump serving the waste container 358        to collect waste liquid from the cleaning cup;    -   possibly activates cylinder 307 to raise and lower the ejection        cup 309 within cylinder 304 to ensure thorough cleaning of the        cup and the interior wall of the cylinder by sliding seals 310        a;    -   closes pinch valve 350 of the misting source 344 to deliver just        air to cleaning cup 336 to air dry the interior of cylinder 304;    -   activates cylinder 307 to raise ejection cup 309;    -   actuates motor 292 in reverse to retract the scraper blade 276        thereby completing the dispensing cycle.

If desired, the cleaning cup 336 may be left in the closed position ofthe dispensing cycle so that at the beginning of the next cycle, theapparatus may execute a pre-cleaning of cylinder 304 after which the cup336 may be moved to its open position and be replaced by door 332 (ifpresent).

It is contemplated that an end-of-day cleaning cycle be carried out bysubstituting for product base bags 206, similar bags containing acleaning solution and cycling the apparatus to rotate turret 67, usingnozzle assemblies 164, and to pump cleaning solution, in turn, to eachpair of manifold openings 116 a, 116 b so as to flush out and sanitizeall of the flow paths 110 in manifold 72, including extension tubes 254.

The controller 38 controls and manages all of the functions andactivities of the apparatus, including the timing thereof, necessary tomake, and to maintain strict portion control of, all products beingdispensed by the apparatus and to assure prompt and effective deliveryof those products, as well as to maintain the machine in a sanitary andproperly refrigerated condition. The controller may also be programmedto carry out various housekeeping and inventory control functions. Tofacilitate this, the flavor bottles 74, bags 206 of product base andmix-in bins 362 may be marked with coded indicia, e.g., bar codes, whichidentify and pertain specifically to the particular substance in thebottle, bag or bin. One such bar code 392 is illustrated on a bottle 74in FIG. 6A. To read the coded indicia, the apparatus may include a codescanner or reader 294 shown in FIG. 1 which may be plugged into areceptacle 296 in the cabinet door 14 above display 19 and connected tocontroller 38. Alternatively, the scanner or reader may be plugged intoa receptacle inside the cabinet. When resupplying the apparatus, thecoded indicia 292 on the bottles, bags and bins may be read out byscanner or reader 294 and loaded into the internal memory of controller38. The controller preferably also stores therein other data forcontrolling the operation of the apparatus depending upon theingredients being mixed to form the finished product.

Thus, the controller may store data reflecting the amount of a selectedflavor that should be mixed with a particular product base to obtain anoptimum food product. For example, less chocolate flavor may be requiredto make a serving of chocolate ice cream as compared with chocolateyogurt; less flavor may be needed to make chocolate ice cream ascompared with strawberry ice cream, etc. Thus, controller 38 isprogrammed to mix the proper amount of the ingredients available in theapparatus at a given time as reflected by the container codes 392written into the memory of controller 38, to cause the apparatus todispense products with superior qualities. In other words, in a sense,the product ingredients and the processing thereof are optimized to suitthe apparatus and its control functions. Resultantly, when a customerselects a particular product at control panel 18 (FIG. 1), the apparatuswill dispense a selected product with the proper ratio of ingredientsfor that particular product.

Other examples of the type of control exercised by the controllerdepending upon the ingredients being mixed include optimum residencetime on surface 26, optimum surface 26 temperature.

Likewise, the amount of mix-in dispensed for a given serving may varydepending upon the types of mix-ins contained in bins 362. Controller 38is programmed to control each dispenser motor 366 to dispense the properamount of the particular mix-in selected by the customer which may varydepending upon the particular product base selected by the customer.

Preferably also stored in the controller memory is the number ofservings that can be delivered from each bottle, bag and bin and thetime when that particular container was last replaced. Thus, thecontroller can keep track of the amount of material remaining in eachsuch container and thus can update product availability informationbeing displayed by display 19 and trigger an alarm or an appropriatedisplay message on the display 19 to signal that it is time to refill orreplace empty or near empty containers or containers whose contents maybe outdated.

Of course controller 38 can be programmed to cause display 19 to showother information such as “flavor of the month” product discounts,special sales and the like.

Other Options

As alluded to above, certain sections of the above-described apparatusmay have separate utility. For example, the turret section 52 anddelivery means 54 may operated to dispense selected beverages, e.g.,soft drinks, from head 114 into a container position under that head.For this, the tubing 185 leading to each nozzle assembly may beconnected to a source of water or carbonated water. Another option as tofill the bottles 74 with various liquid soup, coffee, tea, chocolate,etc. bases which, when combined with hot water from nozzle assemblies164, will result in a selected heated product being delivered to acontainer positioned under head 114. Even a powder, e.g., chocolate,coffee, soup base, etc. may be delivered along with the air as a slurryvia hoses 169 to nozzle assemblies 164 and combined therein with aliquid such as milk, water, etc. from tubing 185 to dispense at head 114a hot or cold beverage or other liquid food product.

Also, surface 26 may be made hot instead of cold by circulating a hotfluid through passage 42 (FIG. 5) therein or by incorporating a heatingelement in that surface. If, then, an egg base is delivered to nozzleassemblies 164 and mixed therein with milk delivered via hoses 169 anddeposited on the hot surface 26, the resultant product may be an omelet,pancake, candy, cookie, etc. depending upon the particular product base.Various liquid toppings, e.g. tomato sauce, fudge sauce, maple syrup,etc. from bottles 74 may be added to the resultant product after theproduct has set on surface 26, and various add-ons such as cheese, dicedpeppers, onions, coconut, etc. from bins 362 may be sprinkled by rollers364 on the top of the set product resident on the hot surface 26.

Also, it should be understood that various alternate surface 26configurations may be more appropriate to make certain products. Forexample, to cool or partially freeze a beverage or a strip of candy, itmay be more efficient to design surface 26 as a vertically orientedrotary chilled funnel with the liquid from head 114 being deposited onthe upper end of the interior surface of the funnel and the cold orfrozen product being delivered to a container under the funnel.

Still further, the set or solidified product on surface 26, be it icecream, an omelette, cookie, etc. may be removed from that surfacemanually using a spatula or scraper instead of relying on deliverysection 56 for that purpose.

Also, the basic concept of controlling various aspects of the making anddispensing of a product from a plurality of ingredients, includingmixing ratios, process times, ingredient, replacement times, etc., basedon coded information corresponding to the replacement time and type ofthe ingredients, has other obvious application aside from fooddispensing.

It will thus be seen that the objects set forth above among those madeapparent from the preceding description are efficiently attained. Also,certain changes may be made in carrying out the above method and in theabove constructions without departing from the scope of the invention.Therefore, it is intended that all matter contained in the abovedescription or shown in the accompanying drawings shall be interpretedas illustrative and not in a limiting sense.

It is also to be understood that the following claims are intended tocover all of the generic and specific features of the inventiondescribed herein.

1. A method of dispensing a food product comprising the steps ofproviding a substantially horizontal surface having a central axis and aperiphery; positioning over said surface depositing means which deposita selected amount of liquid product mix onto the surface while rotatingthe depositing means and surface relatively about said axis so that theliquid product mix spreads out on the surface and sets to form an atleast partially solidified product layer; scraping the layer from saidsurface as scrapings; pushing said scrapings away from said axis to aselected location on said surface adjacent to said periphery so as toconsolidate said scrapings thereat, and removing the consolidatedscrapings from said selected location as said food product.
 2. Themethod defined in claim 1 including the step of cooling said surface toa temperature low enough to at least partially freeze said liquidproduct mix to form said product layer.
 3. The method defined in claim 2including the additional step of selecting an ice cream or yogurt mixfor deposit by the depositing means.
 4. The method defined in claim 1including the additional step of controlling the residence time of theliquid product mix on said surface depending upon the composition ofsaid liquid product mix.
 5. The method defined in claim 1 including theadditional steps of monitoring the temperature of said surface, andcontrolling the temperature of said surface depending upon thecomposition of said liquid product mix.
 6. The method defined in claim 1wherein the removal step includes compacting the consolidated scrapingsbeyond said periphery into a selectively-shaped body of food product. 7.The method defined in claim 6 including the additional step ofdepositing said body into a container.
 8. A method of dispensing a foodproduct composed of a plurality of ingredients which are mixed to formthe food product, said method comprising the steps of providing a rotarysurface having a substantially vertical rotary axis and a periphery;mixing together a liquid ingredient and a fluid ingredient to form aliquid product mix; depositing the liquid product mix onto said surfacewhile rotating said surface about said axis so that the liquid productmix spreads out on the surface in a layer; cooling the surface to atemperature low enough to at least partially freeze said layer to form aproduct body; scraping the product body from said surface to saidperiphery as product body scrapings; collecting the scrapings at asingle selected location on said surface adjacent to said periphery toform consolidated scrapings thereat, and removing said consolidatedscrapings from said selected location.
 9. The method defined in claim 8including the additional step of controlling the temperature of saidsurface and/or the residence time of the liquid product mix layer onsaid surface depending upon the composition of at least one of saidliquid and said fluid ingredients.
 10. A method of dispensing a foodproduct comprising providing a substantially horizontal rotary surfacehaving a central axis and a periphery; rotating said surface about saidaxis; depositing a selected amount of liquid product mix on said surfacewhile said surface is rotating so that the liquid product mix spreadsout on said surface and sets to form a relatively thin, at leastpartially solidified product body; scraping the at least partiallysolidified product body into a linear ridge row of scrapings alignedwith said axis on said surface, said ridge row having a radially innerend proximal to said axis and an outer end; pushing said ridge row atthe inner end thereof away from said axis to a selected location on saidsurface adjacent to said periphey to consolidate the ridge row at saidselected location, and removing the consolidated ridge row from saidselected location.
 11. The method defined in claim 10 and furtherincluding cooling said surface to a temperature low enough to at leastpartially freeze the liquid product mix deposited on said surface toform a frozen product body.
 12. A method of dispensing a food productcomprising the steps of providing a rotary surface having a central axisand a periphery; rotating the surface about said axis; depositing aselected amount of liquid product mix on the rotary surface while saidsurface is rotating so that the liquid product mix spreads out on saidsurface and sets to form an at least partially solidified product layer;scraping the at least partially solidified product layer into a ridgerow of scrapings on said surface; pushing the ridge row away from saidaxis into a forming cylinder located beyond said periphery therebycompacting the scrapings into a shaped solid body within the formingcylinder, and ejecting the shaped solid body from the forming cylinderas said food product.
 13. Apparatus for dispensing a food productcomprising a substantially horizontal rotary surface having a centralaxis and a periphery; motive means for rotating the rotary surface aboutsaid axis; depositing means spaced above the rotary surface fordepositing a selected amount of liquid product mix on the rotary surfacewhile said surface is rotating so that the liquid product mix spreadsout on the rotary surface and sets to form a thin, at least partiallysolidified product body, and product delivery means disposed betweensaid depositing means and the rotary surface, said delivery meansincluding scraping means supported above the rotary surface and having aworking edge engaging the rotary surface along a line extendingsubstantially perpendicular to the direction of movement thereof whilesaid rotary surface is rotating to scrape the at least partiallysolidified product body into a single ridge row on said rotary surface,pushing means for pushing said ridge row along said rotary surface asaway from said axis to a selected location on said surface adjacent tosaid periphery so as to consolidate said scrapings, and removing meansfor removing said consolidated scrapings from said selected location assaid food product.
 14. The apparatus defined in claim 13 and furtherincluding means for cooling said rotary surface to a temperature lowenough to at least partially freeze the liquid product mix deposited onsaid rotary surface to form a frozen product body.
 15. Apparatus fordispensing a food product comprising a substantially horizontal rotarysurface having a central axis and a periphery; a motor for rotating therotary surface about said axis; a depositing device spaced above therotary surface for depositing a selected amount of liquid product mix onthe rotary surface while said rotary surface is rotating so that theliquid product mix spreads out on the rotary surface and sets to form athin, at least partially solidified product body; a scraper supportedabove the rotary surface and having a working edge engaging the rotarysurface along a line extending substantially perpendicular to thedirection of movement thereof while said rotary surface is rotating toscrape said at least partially solidified product layer into a singleridge row on the rotary surface, said ridge row having an inner endproximal to said axis; a pushing device for pushing said ridge row atsaid inner end radially along said surface away from said axis to aselected location on said surface at the periphery thereof toconsolidate to scrapings, and a removal device for removing theconsolidated scrapings from said selected location as said food product.16. The apparatus defined in claim 15 and further including arefrigeration system connected to said rotary surface for cooling saidrotary surface to a temperature low enough to at least partially freezethe liquid product mix deposited on said rotary surface to form aproduct layer which is at least partially frozen.
 17. Apparatus fordispensing a food product comprising a generally horizontal rotarysurface having a central axis and a periphery; a motor for rotating therotary surface about said axis; a depositing device spaced above therotary surface for depositing a selected amount of liquid product mix onthe rotary surface while the rotary surface is rotating so that theliquid product mix spreads out on the rotary surface and sets as an atleast partially solidified product layer; a scraping device supportedabove the rotary surface for scraping said product layer from saidsurface into a row of scrapings extending away from said axis, and apushing device for pushing said row of scrapings toward a selectedlocation at the periphery of said surface so as to consolidate saidscrapings.
 18. The apparatus defined in claim 17 and further including acooling device connected to said rotary surface for cooling same to afreezing temperature.
 19. The apparatus defined in claim 17 and furtherincluding a compacting device located adjacent to said surface peripheryat said selected location for compacting said consolidated scrapings.20. The apparatus defined in claim 17 and further including acontrolling device for controlling the temperature of said surfaceand/or the residence time of said liquid product mix on said surfacedepending upon the composition of said liquid product mix.